This vegan mango curry is the kind of dish that feels both comforting and a little transporting. The ripe, juicy mango melts into a creamy coconut sauce, gently spiced and full of warmth. It’s a vibrant, cozy meal that comes together in just 30 minutes—and it’s wonderfully flexible, too. Serve it with tofu as I did, or swap in hearty vegetables like cauliflower or potatoes for an easy, colorful plant-based dinner.

How to make the mango curry?

If you’re using tofu, I recommend starting by cutting it into cubes and searing it in a pan until golden on all sides. This adds both texture and flavor, and helps the tofu hold up beautifully in the curry. Once it’s ready, remove it from the pan and set it aside.

Next, crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place the spices on a cutting board and crush them gently with a rolling pin. This releases their aroma and gives the curry a deeper, more complex flavor.

In the same pan you used for the tofu, sauté chopped onion in a little oil until soft and translucent. Add garlic and ginger, cooking just until fragrant, then stir in your crushed spices, curry powder, and chili flakes. Toast the mixture briefly to bring out the full depth of flavor.

Pour in the coconut milk and add the mango, cut into cubes — fresh or frozen both work well. Bring to a gentle boil, then add the tofu (or any vegetables you’re using instead, such as cauliflower or potatoes). Bring to a second boil, then cover, reduce the heat to low-medium, and let simmer for about 25 minutes.

Once the mango curry has finished simmering, use a potato masher to gently mash the sauce — just enough to break down some of the mango and create a thicker, creamier texture. Let it cook for 5 more minutes uncovered.

Serve warm with rice, quinoa, or flatbread, and top with freshly chopped cilantro. You can add chili flakes or fresh chili slices if you like a little kick.

Scroll down for the full recipe!

Looking for more cozy and delicious recipes?

• Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
• Miso Mushroom Pasta
• Vegan Sweet Potato Shepherd’s Pie
• Green Lentil and Mushroom Soup

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Mango Curry

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Ingredients:

For the curry base –

• Use 300 g (10.5 oz) of plant-based protein or hearty vegetables such as cauliflower, potatoes, or pumpkin.
• If using tofu (as I did):
• 300 g (10.5 oz) tofu, cut into cubes
• 2 tbsp olive oil or other neutral oil (such as grapeseed

For the mango curry –

• 3 mango, peeled and roughly chopped
• you can use fresh of frozen, about 4 cups
• 1 tbsp oil (olive, grapeseed, or any oil you prefer)
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 3 cardamom pods
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 chili pepper (optional), chopped
• 1/4 tsp ground nutmeg
• 400 ml (13.5 fl oz) coconut cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• For serving: 1/2 cup chopped fresh cilantro

Instructions:

• If using tofu, begin by cutting it into cubes and pan-frying it in 2 tablespoons of olive oil or another neutral oil until golden and crispy on all sides. Set aside.
• Crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place them on a cutting board and carefully crush them with a rolling pin.
• In a wide, deep skillet or sauté pan (you can use the same one you used to fry the tofu), dry-toast the crushed spices for about a minute, stirring constantly.
• Add the canola oil, chopped onion, garlic, ginger, chili (if using), turmeric, nutmeg, salt, and pepper. Sauté everything for 3–5 minutes, stirring occasionally, until fragrant.
• Add the cubed mango, fresh or frozen, coconut cream, and water. Mix well and bring to a boil.
• Once boiling, add the tofu or your chosen vegetables. Bring to a second boil, then cover, reduce the heat to medium-low, and simmer for about 25 minutes, stirring occasionally.
• Use a potato masher to gently mash the sauce, just enough to break down some of the mango and thicken the curry. Simmer uncovered for another 5 minutes.
• Serve warm with rice, quinoa, or flatbread, and top with fresh chopped cilantro.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Mango Curry הופיע לראשונה ב- The Happy Lentils.

If there were a global competition for the best comfort food, vegan mujadara would easily make my top three. This Middle Eastern classic of lentils and rice has it all: flavor, balance, and warmth. There are endless ways to make mujadara—but this is my version, and at least according to my daughter, it’s the best one out there.

This is a classic mujadara recipe, made with green lentils and rice. I use basmati rice, which gives that perfect fluffy texture—every grain separate, just the way I like it. Jasmine or plain white rice will work too. Start by rinsing the green lentils well and soaking them for about an hour. Do the same with the basmati rice, soaking it in plenty of water for 30 minutes. You can begin soaking the rice right at the start of cooking, since it’s added later in the process.

While the mujadara is cooking—and this part is just as important!—start making the crispy onions to go on top. How much onion? Honestly, the more the better. The recipe says two onions, but in my opinion, there’s no such thing as too much crispy onion. The key here is time, so begin frying the onions as soon as you start cooking the mujadara, or even a bit earlier. Peel the onions, slice them in half lengthwise, then cut into thin half-moons (about 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the onions and a generous pinch of salt, and cook on low heat (not the lowest—just low). Stir occasionally and give them time to slowly turn golden and caramelized.

How to make the foolproof mujadara?

In a large pot, heat 3 tablespoons of olive oil—don’t go with less than that. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent. Add the soaked green lentils, along with the spices: cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 3 cups of water, stir, and cover the pot with a lid. Bring to a boil, then lower the heat and let it simmer, covered, for 20 minutes on low heat.

Next, add the soaked basmati rice to the pot. No need to add more water. Give it a gentle stir, cover with a lid, and bring everything to a boil over medium-high heat. Then lower the heat again and let the mujadara cook on low for another 20 minutes. Once done, turn off the heat and let it sit—still covered—for an additional 5–10 minutes.

Serve with a generous amount of crispy onions on top (don’t be shy!), and if you’d like, a sprinkle of fresh parsley. Store in an airtight container in the fridge for up to 3 days.

Scroll down for the full recipe!

Looking for more tasty recipes?

• Wild Rice with Red Cabbage
• Lentils and Kale Stuffed Baked Sweet Potato
• Vegan White Bean and Almonds Meatballs
• Green Veggie Pot

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Foolproof Mujadara: The Ultimate Lentil and Rice Comfort Food

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course, Side Dish

serves: 8

Ingredients:

For the mujadara:

• 1 cup green lentils, rinsed well and soaked in plenty of fresh water for 1 hour
• 1 cup basmati rice, rinsed well and soaked in plenty of water for 30 minutes
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 3 cups water

For the crispy onions:

• 2 large onions (or more!)
• 2 –3 tablespoons olive oil
• A generous pinch of salt

Instructions:

• See notes below for tips on timing the lentil and rice soaking.
• Start frying the crispy onions at the same time you begin cooking the mujadara. Peel the onions, slice them in half lengthwise, and cut into thin half-moons (about 1/8 inch thick / 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the sliced onions, season with a generous pinch of salt, and fry on low heat, stirring occasionally, until beautifully golden.
• In a wide pot, heat 3 tablespoons of olive oil. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent.
• Add the soaked lentils (drained) along with the cumin, cinnamon, nutmeg, salt, and pepper. Pour in 3 cups of water, stir, cover, and bring to a boil. Once boiling, lower the heat and simmer, covered, for 20 minutes.
• After 20 minutes, add the soaked rice (drained). Give it a single stir, cover again, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer, covered, for another 20 minutes.
• Turn off the heat and let the pot sit, covered, for 5–10 more minutes.
• Serve topped with lots of crispy onions—and chopped parsley if desired.

Notes:

• One hour before you start cooking, rinse the lentils thoroughly and soak them in plenty of water for 1 hour.
• Just before cooking (and once the lentils are soaked), rinse the rice and soak it in plenty of water for 30 minutes. Then begin cooking.
• You can also use jasmine or regular white rice if needed.

הפוסט Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food הופיע לראשונה ב- The Happy Lentils.

If you’re looking for an easy, healthy, and seriously delicious recipe, these red lentil patties are it. They’re crisp on the outside, soft on the inside, and full of flavor. You can bake them or fry them, and they freeze beautifully too. I love making a batch to have on hand for quick lunches or to add to salads and sandwiches. Plus, they’re a hit with kids! The prep is minimal – just a quick blend in the food processor – with a little planning ahead to soak the lentils.

How to make the red lentils patties?

Start by soaking red lentils in plenty of fresh water for at least three hours. Soaking softens the lentils, making them perfect for blending and cooking. It also helps improve digestion. (There’s no need to cook them beforehand!) If you’re planning ahead, you can soak them in the morning before work, and they’ll be ready by dinnertime. For longer soaks, I recommend refrigerating them. After soaking, rinse well and drain the lentils thoroughly to remove any excess water.

Honestly, the hardest part of this recipe is remembering to soak the lentils — the rest is a breeze! Everything comes together quickly in a food processor. Start by adding chopped carrots, onion, fresh cilantro (including the stems), curry powder, salt, and black pepper. Pulse until the mixture looks finely chopped and a little crumbly but still colorful and fresh.

Add the drained lentils, rolled oats, and a bit of baking soda to the food processor. Blend everything together for about a minute, until you get a smooth, cohesive batter. Don’t worry if the mixture feels a little loose — it will firm up perfectly once cooked.

To bake, preheat your oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil to help the patties release easily after baking. Scoop the batter into small patties, about 5 cm / 2-inches wide. Bake for 20–25 minutes until set. To fry, heat about 2 cm / ¾-inch of oil in a skillet and fry the patties for about two minutes on each side until golden and crisp. Serve them fresh with some good tahini sauce – or freeze for later. Enjoy!

Looking for more delicious recipes?

• Quinoa wraps (VEGAN + GF)
• Vegan Smoky Tofu Ham
• Sautéed Green Beans with Mushrooms
• Antipasto Brown Rice Salad

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Easy and Delicious Red Lentil Patties

Prep Time10 minutes mins

Cook Time25 minutes mins

Soaking Time3 hours hrs

Total Time35 minutes mins

Course: Main Course

serves: 20 patties

Ingredients:

• 1 cup red lentils, well rinsed
• 2 medium carrots, roughly chopped
• 1 medium onion, roughly chopped
• ½ bunch fresh cilantro, including stems
• ½ cup rolled oats
• 1 tablespoon curry powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon baking soda
• Oil for frying (optional)

Instructions:

• Soak the red lentils in water for at least 3 hours. You can also soak them for longer if needed — in that case, it's best to refrigerate them while soaking. After soaking, rinse well and drain thoroughly.
• If baking the patties, preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil.
• In a food processor, combine the onion, carrots, cilantro (including stems), curry powder, salt, and black pepper. Pulse until finely chopped and crumbly.
• Add the soaked lentils, rolled oats, and baking soda to the food processor. Process for about one minute, until smooth.
• Form the mixture into patties about 5 cm /2-inches in diameter.
• For baking: Place the patties on the prepared baking sheet and bake for 20–25 minutes until fully set.

  For frying: Heat about 2 cm/¾ inch of oil in a skillet. Carefully add the patties and fry for about 2 minutes on each side until golden and crispy. Avoid moving them during the first 2 minuter of frying to prevent breaking – they will firm up as they cook.
• Serve with tahini or any other sauce if desired.

Notes:

• You can substitute the carrots with one medium sweet potato (about 250 grams).
• Since the oats are blended, you can use either regular or quick oats.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Easy and Delicious Red Lentil Patties הופיע לראשונה ב- The Happy Lentils.

A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).

As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:

1. Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
2. Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.

How to make the green veggie pot?

In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.

The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.

While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.

Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.

To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!

Love veggies? Here are some more recipes you might enjoy:

• Sautéed Green Beans with Mushrooms
• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

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Green Veggie Pot

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

serves: 6

Ingredients:

• 3 tbsp olive oil
• 1 large onion, thinly sliced into half-rings
• 3 celery stalks, roughly chopped
• 2 zucchini, sliced into 1 cm (½-inch) half-moons
• 2-3 fennel bulbs, cut into long wedges
• 1 cup frozen peas
• 1 cup frozen or fresh green beans
• 2 tbsp silan (date syrup)
• 3 garlic cloves, minced
• Zest of 1 lemon, finely grated
• ¼ cup (60 ml / 2 oz) fresh lemon juice
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup (180 ml / 6 oz) water
• For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)

Instructions:

• In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
• Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
• In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
• Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
• To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!

Notes:

• Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
• Don’t skip the celery – it’s essential for the dish’s flavor.
• The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
• Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Green Veggie Pot הופיע לראשונה ב- The Happy Lentils.

If you love fresh, vibrant salads, this quinoa and green fava bean salad is a must-try. It’s packed with refreshing flavors, thanks to the combination of mint, lemon, and green onions. The addition of crunchy cashews gives it a satisfying texture, while the fava beans add a delicious creaminess. Plus, it keeps well in the fridge for a few days, making it perfect for meal prep.

What Are Fava Beans? 

Fava beans, also known as broad beans, are a type of legume with a rich, slightly nutty flavor and a buttery texture. They are a great source of plant-based protein, fiber, and essential vitamins like folate and iron. While fresh fava beans require a bit of prep—boiling and peeling—they add a wonderful depth of flavor to dishes and are well worth the effort.

How to Make the quinoa & green fava beans salad?

To prepare this salad, start by thoroughly rinsing the quinoa under cold water. This step is essential to remove its natural coating, which can make it taste bitter—so don’t skip it! Once the quinoa is well-rinsed, it’s time to cook it. I like to use the rice method—first, I heat a bit of olive oil in a pot, then add the quinoa with a generous pinch of salt and black pepper. Sautéing it for a minute brings out its nutty aroma. Next, I add water, bring it to a boil, cover, and let it simmer until the liquid is fully absorbed. Once it’s ready, I let it cool to room temperature.

While the quinoa is cooking, I prepare the fava beans. If using fresh beans, I cook them in boiling water for a few minutes, then drain and remove the outer skins to reveal their tender centers. If using frozen fava beans, I simply cook them according to the package instructions.

With the quinoa and fava beans ready, it’s time to bring everything together. In a large mixing bowl, I combine the quinoa, fava beans, thinly sliced green onions, and plenty of fresh mint. To brighten the flavors, I add lemon zest, a bit of minced garlic, and a handful of crunchy, chopped cashews. A drizzle of olive oil and freshly squeezed lemon juice tie everything together beautifully. A quick toss, a taste test for seasoning, and it’s ready to enjoy!

This salad is wonderful straight away, but it also keeps well in the fridge for a few days, making it a great option for meal prep or a quick lunch. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Salad with Charred Broccoli and Avocado
• Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
• Wheat Berry Salad with Roasted Tomatoes and Peppers

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Quinoa & Green Fava Bean Salad

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Salad, Side Dish

serves: 6

Ingredients:

• 1 cup quinoa, well-rinsed and drained
• 1 cup fresh or frozen green fava beans
• 4 green onion stalks, thinly sliced
• ¾ cup fresh mint leaves, finely chopped
• ⅓ cup cashews (I used roasted), roughly chopped
• Zest of 1 lemon
• 1 garlic clove, minced
• 4 tbsp olive oil
• 3 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

• Cook the quinoa: There are several ways to cook quinoa, but I prefer the rice method. In a suitable pot, heat 1 tbsp olive oil. Add the quinoa, a generous pinch of salt and black pepper, and sauté for about a minute while stirring. Add 2 cups of water, stir, and cover with a lid. Bring to a boil, reduce the heat, and cook for 10-15 minutes until all the water is absorbed. Let it cool.
• Prepare the fava beans: If using frozen fava beans, cook them according to the package instructions. If using fresh fava beans, bring a pot of water to a boil (similar to cooking pasta) and cook for about 5 minutes. Drain and peel the beans one by one.
• Assemble the salad: In a mixing bowl, combine the cooked quinoa, cooked fava beans, sliced green onions, chopped mint, lemon zest, minced garlic, roughly chopped cashews, 3 tbsp olive oil, lemon juice, salt, and black pepper. Mix well.
• Storage: Store in an airtight container in the refrigerator for up to 4 days.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Quinoa & Green Fava Bean Salad הופיע לראשונה ב- The Happy Lentils.

As part of my efforts to find healthy and diverse substitutes for bread, quinoa wraps have become a regular part of my menu. I like quinoa. It has a unique, nutty flavor, is a rich source of complete protein and dietary fiber, and I think I’ve cracked the secret to preparing it. These wraps are so easy to make, it’s almost embarrassing. They have a wonderful soft texture, and it’s so much fun to fill them with whatever you like.

How to make quinoa wraps?

As with any quinoa recipe, the first step is to give the quinoa a good rinse. Place the quinoa in a strainer and rinse it well under running water. Quinoa can have a bitter taste, and rinsing removes it. This applies even when cooking quinoa, making it an essential and important step.

The next step for quinoa wraps is soaking. There’s no need to cook the quinoa beforehand. Soak the quinoa in plenty of fresh water for at least 3 hours, or even overnight. You can also soak it in the refrigerator, especially if the weather outside is hot.

After soaking, drain the quinoa from the excess water and transfer it to a blender. The quinoa needs to be well blended, so use a blender that can do the job. I use a Ninja shaker. It’s perfect for me in terms of size and convenience. Plus, at the end, I can just put it in the dishwasher (important!). Regarding immersion blenders/ hand blenders – unfortunately, not all of them will work, but the good ones will.

Place the quinoa in the blender/shaker, add water until it’s covered plus about one centimeter. Season with a generous pinch of salt. That’s it. That’s the whole recipe, isn’t it wonderful? Of course, if you like, you can add more spices, like garlic powder. You can also add herbs like parsley or cilantro. Blend it until the batter is as smooth as possible.

Cooking the wraps

Heat a non-stick pan. No oil is needed, but it is important to use a good non-stick pan. Once the pan is heated, pour a small amount of the quinoa batter into the pan – roughly 1/4 to 1/3 cup of batter for each wrap. Spread it immediately with the back of a spoon or ladle, as thinly as possible. Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes.

Repeat this process for each portion of the batter, yielding approximately 6-7 wraps in total.

Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use. This is an important step, as it’s the time when the wraps become soft and pliable. Enjoy!

Looking for more tasty recipes?

• Vegan Spelt Crackers
• Quinoa Salad with Sweet Potatoes and Carrots
• Swiss Chard and Tofu Wraps
• Vegan Black Lentil Patties with Mushrooms

Print Recipe

Quinoa wraps (tortillas)

Prep Time10 minutes mins

Cook Time20 minutes mins

Quinoa soaking time2 hours hrs

Total Time30 minutes mins

Course: bread, Breakfast

serves: 6 wraps

Ingredients:

• 1 cup quinoa
• A nice pinch of salt
• Fresh water for soaking the quinoa and for the blend

Instructions:

• Rinse the quinoa thoroughly under running water.

  Rinsing the quinoa is important to ensure the removal of any bitter taste – don't skip this step.
• Soak the quinoa in plenty of fresh water for at least 3 hours, or overnight. The soaking can be done in the fridge, especially if the weather outside is hot.
• After soaking, drain the quinoa from excess water and transfer it to a blender or a good shaker (I use a Ninja shaker).

  Add a nice pinch of salt, and water to cover and pass the quinoa by about 0/5-1 cm (I used about 100 ml of water, which is less than half a cup).

  If desired, you can add to the blend additional spices such as garlic powder, cayenne pepper, etc., as well as herbs like parsley or coriander.
• Blend the quinoa and water until a very smooth mixture is achieved.
• Heat a non-stick pan. No oil is needed, only a good non-stick pan. Once the pan is hot, pour about 1/3-1/2 cup of the quinoa mixture into it, and spread it immediately, as thin as possible, using the back of a spoon or spatula. The mixture in the recipe is enough for about 6-7 wraps.

  Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes. Repeat this process for each portion of the mixture.
• Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use, for at least 10-15 minutes. During this time, the wraps will become soft and pliable.
• What isn't eaten can be stored in the freezer, and taken out when needed – just a few minutes at room temperature and they're ready.

  If you want to ensure that the wraps don't stick to each other – you can place parchment paper between them.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Quinoa Wraps (VEGAN + GF) הופיע לראשונה ב- The Happy Lentils.

This recipe is one of those recipes I really want you to make. Vegan white bean and almond meatballs, served in a wonderful and creamy pumpkin curry sauce. It’s both delicious and nutritious main dish, that you just can’t stop eating. This recipe is vegan, gluten-free and generally contains real, natural ingredients, no substitutes for anything. The preparation is simple, but contains several steps, so let’s get started.

What binds the meatballs together is flaxseed. In addition to all the health benefits of flaxseed (fiber, omega 3 and the list goes on), it functions in this recipe just like eggs. Make sure you buy it from trusted stores since flaxseed is sensitive to heat and humidity. Before using flaxseed, it’s necessary to grind it. The easiest way is by using a coffee/spice grinder. You can buy ground flaxseeds if it’s more convenient. In any case, store it in the freezer, that’s what I do. Add a little water to the ground seeds – 2.5-3 tablespoons of water to 1 tablespoon of flaxseed. Mix and let it sit for 10 minutes. During this time the mixture will become slightly gelatinous.

How to make vegan white bean and almonds meatballs?

Start with cooking the potatoes. Peel and cook a medium size potato (about 9 oz/ 250 gr) until soft. You can either cook it in boiling water, in the oven or in the microwave. Strain excess water if any and let it cool. Then, mash the potatoes with a fork to obtain mashed potatoes with a relatively coarse texture.

For preparing the vegan white bean meatballs use a food processor. Place in the food processor cooked white beans, ground almonds, onion, cilantro, ground coriander seeds, salt and black pepper. Add also the flaxseed mixture. Process until a uniform mixture is obtained. If necessary, stop and scrape the mixture from the sides when needed.

Transfer the vegan meatballs mixture to a large bowl. Add the mashed potatoes. Notice that the potatoes shouldn’t go in the food processor. Mix well.

Use your very clean hands, preferably a bit wet either by water or olive oil, and form about 20 meatballs, each approximately 4-cm/ 1-inch diameter. Place the vegan meatballs on a baking sheet lined with baking paper or a silicone mat. Bake for 20-25 minutes, until slightly goldened. Allow the meatballs to cool completely before moving them.

While the meatballs are in the oven start preparing the sauce.

Preparing the curry sauce –

Heat 2 tablespoons of olive oil in a large deep sauté pan. Add chopped onion and cook for about 5 minutes while stirring. Then add chopped celery, cubed pumpkin, sliced carrot and season with finely grated ginger, chopped garlic, curry powder, nutmeg, salt and pepper. Cook while stirring for another 5 minutes. Finally add 2 cups of liquid – I added 1.5 cup of water and half a cup of coconut milk. You can use either more or less coconut milk depending on how creamier you want the curry to be, as long as you maintain a proportion of about 2 cups of liquids in total. Cover the pan with a lid, bring to a boil and cook on a medium heat for 20-25 minutes, until the pumpkin softens completely.

After cooking the curry sauce I like to mash it a bit, possibly with a potato masher. That will get you a thick and creamy sauce without adding additional cream or flour.

Add the vegan white bean meatballs to the sauce just a few minutes before serving. If you prepare it in advance – keep the meatballs and the sauce separate. When needed, heat the curry sauce and then add the vegan meatballs to it. Let the meatballs cook in the sauce for about 5 minutes on low heat, lid on. Don’t play or move the meatballs around too much, they are indeed firm, but over-mixing it could damage it. Finally, Garnish with chopped cilantro on top, and if you want, also chopped chili. Serve with quinoa or rice.

Looking for more meat free recipes?

• Quinoa salad with sweet potatoes and carrots
• Vegan sweet potato shepherd’s pie
• Farro salad with cauliflower, fennel and tahini dressing
• Vegan quinoa and beet patties

Print Recipe

Vegan White Bean and Almonds Meatballs

Prep Time45 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Main Course

serves: 20 meatballs

Ingredients:

For the meatballs –

• 1 cup cooked white beans
• 1 cup ground almonds (100 gr/ 3.5 oz)
• 1 medium size potato (250 gr/ 9 oz), cooked
• 1 medium size onion, peeled and quartered
• 1 tablespoon ground flaxseed + 3 tablespoons of water, see notes
• 1 cup cilantro, leaves and chopped soft stems only
• 1 teaspoon ground coriander seeds
• 1 teaspoon salt
• ½ teaspoon black pepper
• bit of olive oil for forming the meatballs

For the curry sauce –

• 2 tablespoons olive oil
• 1 onion, chopped
• 500 gr/ 1.1 pounds pumpkin, peeled and cut into cubes
• 1 large carrot, sliced into rings
• 2 celery branches, chopped
• 2 tablespoons finely grated ginger root
• 2-3 garlic cloves, chopped
• 1 tablespoon curry powder
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½1 cup water
• ½ cup coconut milk, see notes
• handful of chopped cilantro for serving

Instructions:

• Peel the potato, cut into cubes and cook until soft. You can either cook it in boiling water, in the oven or in the microwave. After that, drain any excess water, if any, and allow to cool slightly. Using a fork or potato masher, mash the potato coarsely. Set aside.
• Preheat the oven to 350°F/180°C. Prepare an oven tray lined with baking paper or silicone roasting mat.
• Place the ground flaxseed in a small bowl. Add 2.5-3 tablespoons of water and mix. Set the mixture aside for 10 minutes before using.
• In a food processor, place cooked white beans, ground almonds, onion, coarsely chopped coriander and the spices – ground coriander seeds, salt and pepper. Add in the flaxseed mixture and process until a smooth texture is obtained. If necessary, occasionally stop the food processor and scrape the mixture from the sides.
• Transfer the bean mixture to a mixing bow. Add the mashed potatoes and mix well.
• Use your very clean hands, preferably greased with some olive oil, and form from the mixture about 20 meatballs, each 4-cm/1-inch diameter. Place the vegan meatballs on the sheet pan and bake in the oven for 20-25 minutes, until the meatballs are slightly golden. Allow the meatballs to cool completely before removing them from the pan, otherwise they could fall apart.
• While the meatballs are in the oven – prepare the curry sauce. In a deep sauté pan heat olive oil. Add chopped onion and sauté for about 5 minutes, stir occasionally. Add the rest of the ingredients to the pan, except for the liquids – pumpkin cubes, carrot rings, chopped celery, finely grated ginger, chopped garlic cloves, curry powder, nutmeg powder, salt and black pepper. Sautee for another 5 minutes while stirring.
• Add the liquids – water and coconut milk, mix and cover the pan with a lid. Bring to a boil and then cook with the lid closed on a medium heat until the pumpkin softens, about 20-25 minutes.
• After the curry sauce is cooked completely, mash it coarsy using a potato masher or a fork, to obtain a thicker texture. Notice there is no need to reach a smooth texture.
• Add the vegan meatballs to the sauce just before serving time. If cooking ahead – keep the sauce and the meatballs separately and combine it when wanted. Add the meatballs to the hot curry, cover and cook on a low heat for 5-7 minutes. Avoid mixing and moving the meatballs too much in the pan.
• Serve with lots of chopped cilantro on top. You can add chopped chili pepper if you like. Serve with rice or quinoa. Enjoy!

Notes:

• You can use either cooked white beans out of can/jar or frozen (I use frozen(. When using frozen bean, please allow 10-15 for defrosting outside the freezer before using it.
• You can either buy whole flaxseed or ground flaxseed. If you’re using whole flaxseed – be sure to ground it before use, either by using a coffee grinder or blender. 
• It’s possible to replace the pumpkin with sweet potato or use only carrots
• If desired a creamier sauce you can adjust the amount of coconut milk and add some more, as long as you maintain a total amount of 2 cups of liquid.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Vegan White Bean and Almonds Meatballs הופיע לראשונה ב- The Happy Lentils.

Sometimes all you need is a good sandwich, and this one is a goooood sandwich. What makes this sandwich so good is the smoky tofu! Thin slices of tofu with barbecue style seasoning. Call it vegan ham, call it vegan pastrami, it doesn’t matter, the main thing is that it’s delicious.

How to make vegan smoky tofu ham?

For making the tofu “ham” use firm tofu. The first step is slicing the tofu.

Slice the tofu into thin slices – about 2-3 mm/ 1/8-inch. Since the tofu is sliced so thin, there’s no need to dry it before marinating.

Making the marinade

The marinade has barbecue style flavors (not accurate BBQ, more inspired by). The main flavor in this marinade is smoked paprika. I looove smoked paprika, and I really recommend keeping one in your pantry. If you don’t use smoked paprika often – you can store it in your freezer. In addition to the smoked paprika, the marinade also has in it soy sauce, silan (date syrup), tomato paste, wine vinegar and black pepper. If you don’t have silan on hand – sub it with maple syrup or molasses. Mix all the ingredients together to a smooth paste.

After preparing the marinade it’s time to marinade the tofu. Use a shallow container and place one layer of the tofu slices. Next, brush the tofu slices with the barbecue style marinade. Place another layer of tofu slices on top, and again spread the marinade on top using a brush. Repeat for all the tofu. If there is any marinade left at the end – pour it on top. Finally, cover the container, either with a lid or plastic wrap, and let it marinade in the fridge for an hour.

Baking the vegan smoky tofu ham –

Preheat the oven to 350°F/180°C. Place the vegan tofu “ham” on a tray, lined with baking paper or a silicone mat. The “ham” slices should be placed next to each other and not on top of each other. Using a brush, spread some of the marinade left in the dish. Bake for 10 minutes. After 10 minutes, remove it from the oven and carefully flip the tofu slices to the other side. Spread all that is left of the marinade on the tofu slices and bake for another 10 minutes.

Next it’s just a matter of assembling the sandwich. Use any of your favorite bread (for a gluten-free version – use GF bread) or wrap it in lettuce leaves (delicious!). Apply a spread you like – pesto, vegan mayo, tahini etc. And of course – don’t forget to add vegetables.

Keep the vegan tofu “ham” in an airtight container, in the fridge, for up to a week.

Looking for more delicious vegan recipes?

• Vegan white bean and almonds meatballs
• Green lentil and mushroom soup
• Vegan sweet potato shepherd’s pie
• Green curry with charred tofu, green vegetables and coconut cream

Print Recipe

Vegan Smoky Tofu Ham

Prep Time15 minutes mins

Cook Time20 minutes mins

marinating time1 hour hr

Total Time1 hour hr 35 minutes mins

Course: Side Dish

serves: 12 slices

Ingredients:

• 300 gr/ 10 oz firm tofu

For the marinade –

• 3 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tbsp date syrup (silan), you can sub it with maple syrup or molasses
• 1 tbsp wine vinegar
• 2 tsp smoked paprika
• ¼ tsp ground black pepper

To assemble the sandwich – your favorite bread, spread and vegetables

Instructions:

• Slice firm tofu into thin slices, about 2-3 mm/ 1/8-inch thick.
• Prepare the marinade – in a small bowl place all the ingredients: soy sauce, tomato paste, date syrup, wine vinegar, smoked paprika and ground black pepper. Mix well to obtain a smooth paste.
• Prepare a shalow container and place in it a single layer of tofu slices. Using a brush, spread the tofu slices with some of the marinade. Arrange another layer of tofu slices on top, and again brush it with the marinade. Repeat for all the tofu slices. If there is any marinade left – pour it into the dish on top of the tofu slices. Cover the dish, using a lid or plastic wrap, and transfer to the refrigerator for an hour (possibly up to 12 hours).
• Preheat the oven to 350°F/180°C. Prepare a baking tray lined with baking paper or silicone mat.
• Arrange the marinated tofu slices on the baking tray in a single layer (not on top of the other). Using a brush, generously spread some of the marinade on the tofu slices, keeping aside the remaining marinade. Bake in the oven for 10 minutes. After, carefully remove the tray from the oven and flip the tofu slices to the other side. Brush the tofu slices again with all the remaining marinade and return to the oven to bake for another 10 minutes. Let it cool.
• Use the vegan smoky tofu "ham" and put together a sandwich according to your preferences. Use your favorite bread or make lettuce wraps, along with a good spead and of course vegetables.

  I used a rustic baguette, mint-cilantro pesto, roasted peppers and lettuce. delicious!
• Keep in the fridge for up to a week in an airtight container.

Did you make this recipe?
Please let me know how it turned out!
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הפוסט Vegan Smoky Tofu Ham הופיע לראשונה ב- The Happy Lentils.

It’s no secret I have a special place in my heart for lentils… and can you blame me? This delicious legume is full of protein and easy to digest. Also, you can find lentils everywhere, it’s cheap, and comes in a variety of colors. Gotta love it. Lentil patties are also a great thing. Easy to make, can be freezed without a problem, and so many flavor options. This recipe is for vegan black lentil patties. Aside of the lentils, the patties have in it mushrooms, sautéed with onions, walnuts and other good things. No eggs needed, no breadcrumbs needed, a great recipe for any day of the week.

The first step is soaking the black lentils. Soaking lentils (or lengumes in general) help digesting it and promots the secretion of good enzymes. The soaking in this recipe should be long, at least 8 hours and possibly more. Soak the lentils in plenty of fresh water, preferably changing the water at least once during this time. Notice that although I definitely recommend soaking the lentils that long, there is a shortcut. You can soak the lentils for half an hour in boiling water. But – the texture of the patties will be a bit softer. At the end of the soaking time, wash the lentils well and drain excess water.

How to make vegan black lentils patties?

The black lentil patties has in it also mushrooms, that are sautéed toghether with onions. Finely mince the mushrooms and an onion. The small size will help to keep the patties stable. Sautée the onions on a pan with some olive oil for about 5 minutes. When the onions soften and become a bit transparent, add the chopped mushrooms. Season with thyme leaves, crushed garlic and a pinch of salt and pepper. Continue sauteing for another 10 minutes on a medium heat, stirring occasionally. Ath the end, the mushrooms and onions will be soft and golden. keep aside.

In a food processor palce the black lentis (after soaking). Add walnuts, parsley, date syrup (silan)and season with salt and black pepper. Don’t add the mushroom mixture to the food processor, unless you want a very smooth texture (for exapmle if you intend to serve it to kids). Grind all the ingredients well until you get a sticky paste.

Transfer the mixture to a mixing bowl. Add the sautéed mushrooms and onions and mix well. Of course, if you added the mushroom to the food processor you can skip that part.

Form out of the mixture flattened patties, about 5 cm/2-inch diameter. I prefer baking the vegan black lentil and mushroom patties, but you can also fry it. If baking- place it on a pan, lined with baking paper or a silicone mat and greased with a bit of olive oil. Bake in the oven for about 25 minutes. If youchoose to fry the patties – prefer to do it in olive oil (yes!), on a medium heat until golden.

Serve with tahini or any other dipping sauce on the side. Enjoy!

Looking for more delicious recipes?

• Vegan sweet potato shepherd’s pie
• Farro salad with cauliflower, fennel and tahini dressing
• Vegan smoky tofu ham
• Sautéed green beans with mushrooms

Print Recipe

5 from 1 vote

Vegan Black Lentil Patties with Mushrooms

Prep Time20 minutes mins

Cook Time25 minutes mins

added soaking time for the lentils8 hours hrs

Total Time45 minutes mins

Course: Main Course

serves: 20 patties

Ingredients:

• 1 cup black lentils
• ½ cup walnuts
• ½ cup parsley
• 3 tbsp date syrup (silan), sub it with maple or agave syrup
• 1 tsp salt
• ¼ tsb ground black pepper
• olive oil for oiling the baking tray

for the sautéed mushrooms and onions –

• 1 medium onion, finely chopped
• 200 gr/ 0.5 pound fresh mushrooms, finely chopped
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 3-4 sprigs of thyme, leaves only
• pinch of salt, pinch of ground black pepper

Instructions:

• Start with rinsing the lentils well. Then, soak the black lentils in plenty of fresh water for at least 8 hours. If possible, it will be best to change the water once ot twice during that time. After that rinse the lentils and drain excess water.
• Preheat the oven to 350°F/180°C. Prepare a baking tray lined with baking paper or silicone mat and oiled with a little olive oil.
• Saute the mushrooms – heat 2 tbs of olive oil in a skillet. Add the finely chopped onions and saute, while stirring, for about 5 minutes, until the onions are slightly transparent and soft. Add finely chopped mushrooms, crushed garlic and thyme leaves. Season with a pinch of salt and a pinch of ground black pepper. Saute on a medium heat for another 10 minutes, stirring occasionally. Keep aside.
• In a food processor, place the black lentils (after soaking, washing and draining), walnuts, parsley, date syrup (silan), 1 tsp of salt and ¼ tsp of ground black pepper. If you want the patties to be in a smooth texture (e.g for kids) add also the mushrooms mixture to the food processor, otherwise leave the mushroom mixture aside. Grind it until a sticky paste is formed. If necessary – stop occasionally the food processor to scrape the sides.

  If you didn't add the mushroom mixture to the food processor – tranfer the lentil mixture to a mixing bowl, add the sauteed mushrooms and mix well.
• Form out of the mixture flattened patties, about 5 cm/2-inch diameter. Place it on the lined baking tray and bake for about 25 minutes, till the patties are golden and firm. Serve with tahini or any other dipping sauce on the side. Enjoy!

Notes:

• Although I recommand to soak the lentils for the full 8 hours, there is a shortcut for it – soak the lentils in boiling water for about half an hour. Keep in mind that this way the patties will change its texture and will be more dense, though still delicious!
• Make sure to finely mince the onion and the mushrooms – it’s important for the stability of the patties.
• The patties can be freezed easily. Prefer defrosting it in room temperature.
• If desired, it’s possible to fry the patties. Prefer to do it in olive oil, on a medium to low heat.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Vegan Black Lentil Patties with Mushrooms הופיע לראשונה ב- The Happy Lentils.

I can never have too many orange cake recipes. There’s just something about them—I’m completely smitten. Maybe it’s the nostalgia, the memories of my late grandmother, or that universal longing for simple, comforting things. Whatever it is, the moment I see a cake like this, it all comes flooding back. This orange and almond cake is light yet rich, entirely flourless, and naturally gluten-free. But that’s not what makes it special. It’s the kind of cake that feels effortlessly perfect—simple in the best way, with delicate hints of marzipan from the almonds.

The ingredient list is refreshingly short (another reason to love this orange cake), and the process is just as simple.

How to make the cake?

It all starts with separating four eggs. Since there’s no flour in this recipe, whipping the egg whites and yolks separately is what gives the cake its light, airy texture.

First, beat the egg whites until stiff peaks form, then set them aside. In a separate bowl, whisk the yolks with sugar until pale and creamy. No need to wash the beaters in between—just make sure to start with the whites.

To the whipped yolks and sugar, add freshly squeezed orange juice, orange zest, and vanilla extract, then mix until combined. Next, stir in the oil—I used a neutral-tasting oil like canola or grapeseed, but if you enjoy the flavor of olive oil in cakes, feel free to use that instead. Once combined, add the almond flour, baking powder, and a pinch of salt. Stir until you have a smooth batter.

Finally, gently fold in the whipped egg whites from earlier, using soft, sweeping motions to keep as much air in the batter as possible. The goal is a light, airy texture, so be careful not to overmix.

Pour the batter into a greased 9-inch (24 cm) cake pan. For a decorative touch, I arranged blanched almonds around the edges in a crown-like pattern. This time, I used slivered almonds, but sliced almonds work just as well.

Bake at 340°F (170°C) for 35-40 minutes, until the gluten-free orange and almond cake is golden and fully set. Let it cool completely, then dust with a light sprinkle of powdered sugar.

Now, let’s get to the recipe!

Looking for more sweet recipes?

• Vegan Cherry Crumb Bars
• Upside Down Orange Muffins with Semolina and Spelt Flour
• Vegan Tahini Ice Cream- No churn
• Strawberry Cake with Almond Streusel

Print Recipe

Gluten-Free Orange and Almond Cake

Prep Time15 minutes mins

Cook Time36 minutes mins

Total Time51 minutes mins

Course: Sweet

serves: 1 24 cm (9.5-inch) round pan

Ingredients:

• 4 eggs
• ¾ cup sugar (150g / 5.3 oz)
• ¾ cup orange juice (180ml / 6 fl oz)
• Zest of 1 whole orange (finely grated)
• 1 tsp vanilla extract
• 100 ml neutral oil (canola, grapeseed) (3.4 fl oz)
• 3 cups almond flour (300g / 10.6 oz)
• 10 g baking powder (1 packet / 0.35 oz)
• Pinch of salt
• For topping: Blanched sliced/slivered almonds
• For serving: Powdered sugar

Instructions:

• Preheat the oven to 170°C (340°F). Grease and line a 24 cm (9.5-inch) round pan with parchment paper.
• Separate the 4 eggs into two bowls. Beat the egg whites until stiff peaks form and set aside.
• In the bowl with the egg yolks, add the sugar and whisk until the mixture is pale and slightly fluffy.
• Add the orange juice, orange zest, and vanilla extract, then mix again. Stir in the oil and mix until combined.
• Gradually add the almond flour, baking powder, and a pinch of salt, stirring gently until a smooth batter forms.
• Gently fold the whipped egg whites into the batter in batches, using light folding motions to maintain airiness.
• Pour the batter into the prepared pan. Sprinkle blanched almonds around the edges to create a decorative crown.
• Bake for 35-40 minutes, or until the cake is golden and fully set.
• Allow the cake to cool before dusting with powdered sugar. Enjoy!

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Please let me know how it turned out!
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הפוסט Gluten-Free Orange and Almond Cake הופיע לראשונה ב- The Happy Lentils.

My favorite type of noodles for this summer without a doubt are glass noodles. They are light, tasty, take exactly 4 minutes to make and are great to eat hot or cold. For that (and much more), they are ideal to use in a salad. Glass noodle salad in a delicious peanut butter sauce. It has in it lots of crunchy vegetables, sliced as thinly as possible, all wrapped in a gorgeous sauce inspired by thai cuisine.

Glass noodles (also called cellophane noodles) name so because they get transparent after cooking. It usually made from mixing mung bean starch (or other starch) with water. Glass noodles can be prepared either by cooking or simply soaking. If cooking – 3 minutes in boiling water is enough. After that, immediately rinse in cold water (so that the cooking process stops) and strain excess water. If soaking – soak in a bowl with boiling water for about 5 minutes, and immediately afterwards rinse and strain excess water.

How to make?

The vegetables used in this glass noodle salad with peanut butter sauce are mostly hard vegetables. I used carrots, kohlrabi, red cabbage, radishes, scallions and red chili. In addition, the salad has cilantro and basil, as well as coarsely chopped peanuts. That’s a crunchy salad for you! Slice the vegetables as finely and as thinly as possible. It’s more pleasant to eat and also lets the sauce be well absorbed. Ideally you should slice the vegetables using a mandoline slicer. However, if you don’t have one – a good knife will do the job. Just be careful with your fingers.

The salad dressing is important and dominant. I like making salad dressing in a jar with a lid. Place in a jar the peanut butter, soy sauce, maple syrup, lemon juice, sesame oil and finely grated ginger. Season with a pinch of salt and pepper, close the lid and shake until a thick and smooth sauce is obtained. Pour the sauce over the salad and mix well until all the ingredients are covered and well wrapped in the sauce. The salad is kept well in the refrigerator for two to three days. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
• Sautéed Green Beans with Mushrooms
• White Corn and Miso Soup with Chili Oil

Print Recipe

Glass Noodle Salad with Peanut Butter Sauce

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

• 125 gr/ 5-oz glass noodles
• 2 medium size carrots
• 1 kohlrabi
• ¼ small red cabbage
• 2-3 radishes
• 3 green onion springs
• 1 red chili pepper, more or less to taste
• ½ cup peanuts
• ¼ cup basil, leaves only
• ½ cup cilantro, leaves only

For the sauce –

• 3 tablespoons natural peanut butter
• ¼ cup soy sauce
• 3 tablespoons maple syrup
• 3 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon finely grated ginger root (about 5 cm/ 2-inch)
• A pinch of salt, a pinch of black pepper

Instructions:

• Rinse well all the vegetables, peel the carrots and kohlrabi. Slice the vegetables as thinly as possible with a mandoline slicer or a knife. The carrots, kohlrabi and radishes are sliced ​​into thin sticks. The red cabbage into thin strips. The green onion and chili pepper into thin rings. The peanuts are chopped very coarsely. The basil and coriander leaves can be left whole or very coarsely chopped.
• Cook the glass noodles either using the stoves or by soaking.

  If cooking on the stoves – place the glass noodles in a pot with plenty of boiling water and cook for 3 minutes. At the end of cooking, rinse the glass noodles in cold water (to stop the cooking process) and strain off the excess water.

  If by soaking – place the glass noodles in a wide bowl filled with boiling water. Allow the glass noodles in the boiling water for 5 minutes and then rinse the noodles with cold water and strain the excess water.
• Prepare the sauce – in a jar with a lid, place all the sauce ingredients: peanut butter, soy, maple syrup, lemon juice, sesame oil, finely grated ginger, a pinch of salt and a pinch of black pepper. Mix well until a thick and smooth sauce is obtained.
• Place the cooked glass noodles in a large mixing bowl. Add the chopped vegetables on top (carrots, kohlrabi, red cabbage, radishes, scallions, chili peppers, basil and cilantro) and the chopped peanuts. Pour over the peanut butter sauce and mix well until all the ingredients are covered in the sauce. Enjoy!

Notes:

 

• For a gluten-free version, make sure to buy gluten-free ingredients (eg GF glass noodles, GF soy sauce, etc.)
• You can vary the hard vegetables that are added to the salad and change according to your personal taste. Try using peppers of different colors, white cabbage, cucumber, green beans and beets.
• Adjust the amount of chili pepper depending on the degree of spiciness you like.
• Glass noodles often come in large packages. It is easiest to disassemble the package using sizers.

 

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הפוסט Glass Noodle Salad with Peanut Butter Sauce הופיע לראשונה ב- The Happy Lentils.

There is a wonderful salad, originally from North African cuisine, called Mechouia salad (mashwiya). This salad has in it tomatoes, bell peppers and chili peppers, roasted until practically burned on the grill. It has the most wonderful and spicy flavors, which are enhanced with the (good!) taste coming from the vegetables’ charred peel. This wheat salad is based on it. This is a perfect recipe if you are having a BBQ. Simply pre-cook the wheat at home, and than toss the vegetables on the grill. If you want to make it at home, just bake the vegetables in the oven until perfectly roasted.

How to make?

Cooking the wheat berries –

The first part for the wheat salad is cooking the wheat berries. I used regular wheat, but you can also use farro (spelled wheat). Other good options are coarse bulgur (burghul) or freekeh. For a gluten-free version use rice, preferably whole. Firstly rinse the wheat well and drain the water. Some soak the wheat, from an hour to half a day, in plenty of water. This of course shortens the cooking time of the wheat, which is relatively long. The wheat is cooked in plenty of water, similar to pasta. About 45 minutes after boiling. When finished, strain off the excess water and allow the cooked wheat to cool.

Roasting the vegetables –

The next step is roasting the vegetables. Use ripe tomatoes, bell peppers and chili peppers (traditionally green chili). The amount of chili peppers depends on how much you want it hot. There are 3 ways to roast the vegetables: on a grill, on a griddle pan or in the oven. The vegetables are roasted until they are completely cooked and the peel is burnt, even very burnt. If preparing on the grill or in a griddle pan then turn the vegetables from side to side every few minutes until the vegetables are nicely burnt on all sides. In the oven there is no need to turn because the heat is received from all sides. The tomatoes and chili peppers will be ready before the bell peppers so remove them from the heat before or add them later. After finished, transfer the vegetables to a bowl and let them cool slightly.

After the vegetables have cooled, you can use a kitchen towel or clean hands to roughly peel off parts of the peel. However, make sure to leave some of the burnt peel. It adds the burnt taste we’re looking for. Transfer the vegetables to a cutting board and chop them coarsely together.

The last step is assembling the wheat salad. In a large mixing bowl, place the cooked wheat berries and top it with the roasted tomatoes and peppers. Don’t forget to add all the juices of the vegetables left on the board, they have so much flavor in them. Add 4-5 cloves of crushed garlic and chopped parsley. Season with olive oil, lemon juice, salt and pepper. Stir gently until all the wheat is covered in the wonderful juices. Enjoy.

Looking for some more wonderful salad recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Lentils and Roasted Beets Salad
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad

Print Recipe

Wheat Berry Salad with Roasted Tomatoes and Peppers

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Salad, Side Dish

serves: 6

Ingredients:

• 1 cup wheat berries, well washed and drained
• 4-5 ripe tomatoes, medium size
• 2 bell peppers
• 1-2 chili peppers (traditionally green) , use more or less depending on how spicy you prefer
• ½ cup parsely, chopped
• 4-5 cloves of garlic, chopped or crushed
• 3 tablespoons olive oil
• juice from half a lemon (2-3 tablespoons)
• ½ teaspoon salt, or more to taste + a teaspoon of salt for cooking the wheat
• ½ teaspoon black pepper

Instructions:

• Cooking the wheat berries – place the wheat berries in a pot with plenty of water and a teaspoon of salt. Bring to a boil and continue to cook over a medium heat until the wheat is ready, about 45 minutes. If during cooking the water evaporates – add more boiling water. At the end of cooking, drain the wheat from the excess water and allow to cool. If you choose to soak the wheat before cooking, the cooking time will be shorter (see notes at the end of the recipe).
• Cooking and charring the vegetables – can be done on the grill, in a griddle pan or in the oven.

  On the grill or in a griddle pan: make sure that the grill / griddle pan is very hot. Place the tomatoes, bell peppers and chili peppers on the grates/ pan and roast them well until the vegetables are tender and the peel is burnt. Rotate the vegetables every few minutes so that the burn is done on all sides. The tomatoes and chili will take about 15 minutes, the sweet peppers about 25 minutes in total. Remove from the heat and allow to cool slightly.

  In the oven: preheat the oven to 400°F/200°C. Cut the bell peppers lengthwise in half and get rid of the sting and seeds. Place in a pan with the part of the peel facing up and bake in the oven for 25 minutes. After 25 minutes, add the tomatoes and chili pepper to the pan and continue to bake for another 15 minutes. Allow to cool slightly before the next step.
• Roughly peel off some of the vegetables' burnt peel using a clean kitchen towel / kitchen paper or just very clean hands. Make sure not to completely peel the vegetables and leave some of the burnt peel, it has lots of good flavors in it. Remove and discard the stings of the peppers, as well as the seeds. The seeds of the chili pepper can be left, keep in mind that they are spicy of course.
• Transfer the charred vegetables to a cutting board and chop them coarsely. Keep all the wonderful fluids that come from the vegetables, they have plenty of flavors and we'll add it later to the salad.
• In a large mixing bowl place the cooked wheat, burnt and chopped vegetables and all the juices drained from them. Add chopped parsley, crushed garlic, olive oil, lemon juice, salt and pepper. Stir gently until all the ingredients are evenly coated. Taste and add salt if necessary. Enjoy!

Notes:

 

• Instead of wheat you can use farro (spelled wheat), freekeh or coarse bulgur. For a gluten-free version, you can use rice, preferably whole rice. Cooking time will vary accordingly.
• Some people prefer to soak the wheat before cooking. Soaking wheat can be from a minimum of an hour to half a day. The cooking time of the wheat will vary accordingly, and can also be 25-30 minutes for wheat that has undergone long soaking.

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הפוסט Wheat Berry Salad with Roasted Tomatoes and Peppers הופיע לראשונה ב- The Happy Lentils.